Don’t toss those cucumber peels! Turn them into a stunning, cooling summer dish—crisp, mildly fragrant, and perfectly bouncy. I love how this recipe transforms kitchen scraps into something so delightful. It’s light, tangy, and incredibly satisfying on a hot day.
Why You’ll Love This Recipe
This dish is not only a clever way to reduce waste but also a true celebration of texture and freshness. The natural green hue from cucumber peels makes the jelly noodles visually charming, while the homemade dressing brings a lively, appetizing kick. It’s gluten-free, simple to prepare, and absolutely refreshing.
Ingredients
For the jelly noodles:
- 150g pea starch
- 300ml fresh cucumber peel juice (from about 4–5 cucumbers, peel only, avoid white flesh)
- 1500ml water, divided
For the dressing:
- 3 cloves garlic, minced
- 2 spring onions, finely chopped
- 2–3 small red chilies, sliced (optional)
- 2 tbsp light soy sauce
- 3 tbsp Chinese black vinegar
- 2 tbsp chili oil (optional)
- ½ tsp salt
- ½ tsp chicken bouillon powder
- ½ tsp sugar
You’ll also need:
- A blender or food processor
- A fine sieve or cheesecloth
- A non-stick pot
- A heatproof container (glass or ceramic)
- A dough scraper or knife
- A wooden rolling pin (for stirring)
Instructions
- Make the cucumber peel juice
Wash the cucumber peels thoroughly. Blend them with 300ml of water until smooth. Strain through a fine sieve, pressing to extract all the juice. Discard the solids. - Mix and cook the jelly batter
In a non-stick pot, combine the cucumber peel juice, remaining 1500ml water, and pea starch. Use a wooden rolling pin to stir well until no lumps remain.
Place over medium-low heat and stir constantly with the rolling pin, scraping the bottom to prevent sticking. Cook until the mixture turns completely translucent.
Continue stirring for another 3–4 minutes over low heat to ensure the starch is fully cooked—this gives the jelly its signature bounce. - Set the jelly
Quickly pour the cooked mixture into a heatproof container. Smooth the top gently and let it cool completely at room temperature. Do not refrigerate—chilling will make the jelly brittle. - Slice and dress
Once set, run a dough scraper or knife along the edges to release the jelly, then slice or scrape into noodles.
Transfer to a bowl, add all dressing ingredients, and toss gently until evenly coated. Serve immediately.
Notes
- Ratio is key: Stick to the 1:5:1 ratio (cucumber juice : water : pea starch) for the perfect texture.
- Stir with care: A wooden rolling pin helps prevent sticking and ensures even heating.
- Cool naturally: Room-temperature setting keeps the jelly tender and springy.
- Peel thinly: Use only the green part of the cucumber peel to avoid bitterness or mushiness.
- Dress to taste: Adjust the seasoning to your preference—add a dash of sesame oil or Sichuan pepper for extra aroma.
Frequently Asked Questions
Can I use cornstarch instead of pea starch?
Pea starch is recommended for its superior elasticity and clarity. Cornstarch may result in a softer, less bouncy texture.
How long can I store the jelly noodles?
It’s best enjoyed fresh. If needed, store undressed jelly in an airtight container at room temperature for up to 6 hours. Avoid refrigeration.
Can I make this without a blender?
Yes—finely chop the peels, steep them in hot water, then strain. The color and fragrance will be lighter, but the method still works.
Why did my jelly turn out sticky or soft?
This usually happens if the starch wasn’t fully cooked or if the ratio of liquid to starch was off. Be sure to cook until fully translucent and stir continuously.
Refreshing Cucumber Peel Jelly Noodles
Ingredients
For the jelly noodles:
- 150 g pea starch
- 300 ml fresh cucumber peel juice from about 4–5 cucumbers, peel only, avoid white flesh
- 1500 ml water divided
For the dressing:
- 3 cloves garlic minced
- 2 spring onions finely chopped
- 2 –3 small red chilies sliced (optional)
- 30 ml light soy sauce
- 45 ml Chinese black vinegar
- 15 –30ml chili oil optional
- ½ tsp salt
- ½ tsp chicken bouillon powder
- ½ tsp sugar
You’ll also need:
- A blender or food processor
- A fine sieve or cheesecloth
- A non-stick pot
- A heatproof container glass or ceramic
- A dough scraper or knife
- A wooden rolling pin for stirring
Instructions
Make the cucumber peel juice
- Wash the cucumber peels thoroughly. Blend them with 300ml of water until smooth. Strain through a fine sieve, pressing to extract all the juice. Discard the solids.
Mix and cook the jelly batter
- In a non-stick pot, combine the cucumber peel juice, remaining 1500ml water, and pea starch. Use a wooden rolling pin to stir well until no lumps remain.
- Place over medium-low heat and stir constantly with the rolling pin, scraping the bottom to prevent sticking. Cook until the mixture turns completely translucent.
- Continue stirring for another 3–4 minutes over low heat to ensure the starch is fully cooked—this gives the jelly its signature bounce.
Set the jelly
- Quickly pour the cooked mixture into a heatproof container. Smooth the top gently and let it cool completely at room temperature. Do not refrigerate—chilling will make the jelly brittle.
Slice and dress
- Once set, run a dough scraper or knife along the edges to release the jelly, then slice or scrape into noodles.
- Transfer to a bowl, add all dressing ingredients, and toss gently until evenly coated. Serve immediately.
